Technical characteristics and instructions for the Smile BM 891 bread maker

Bowl volume 1.5 l (corresponds to 750 g of bread)

Fully automatic preparation of dough and bread (mixing, raising the dough, baking)

Removable non-stick baking dish

12 baking programs

Steel body

Quick bake function

Coarse flour program

Electronic liquid crystal control panel with acoustic signal

13 hour timer

The amount of dough is adjustable

Adjustable crust browning (light, medium, dark)

Keep warm function

Removable lid with handle and viewing window

230 V, 50 Hz, 600 W
stainless steel
packing: 1 piece

Program “1. Standard "" 1 3: 00 "
This inscription means that the bread machine is ready for work. It follows the standard program. The display shows the inscription "1 3: 00". “1” means the program you are currently in, “3:00” indicates the duration of the program. The two arrows indicate the selected browning level and weight. The default setting when switched on means “High weight” and “Medium browning”. During operation, you can follow the progress of the program by changing the time readings in reverse order on the display.

Start / Stop button
to turn the program on and off. When the Start / Stop button is pressed, the dots between the times will flash. With this button you can stop the program anywhere. Press the button and keep the button pressed until you hear a beep. The display will show the starting position above the named program "1". If you want to use a different program, select it using the "Menu" button.

Timer - and Timer + buttons
The following programs can be started at the time set by the timer:
"one. Standard ":
“2. White bread"
"3. Coarse grind "
"4. Accelerated "
"5. Sweet bread"
"8. Dough"
"ten. Pie"
"eleven. Sandwich "
"12. Adoption "
Programs “6. Fast 1 "and" 7. Rapid 2 "" 9. Marmalade ”cannot be set to start by timer at the set time. You must add the time (hours and minutes) at which the cooking process should start to the time automatically set for the corresponding program and the additional heating time of 1 hour (after the end of the baking process). The maximum timer interval is 13 hours.
Example: The clock shows 20:30, and the bread should be ready the next morning at 7:00, i.e. after 10 hours and 30 minutes. Press the Time Set button until the display shows 10:30, since the time between the current time (20:30) and the time for which the bread should be ready is 10 hours and 30 minutes.
When baking bread at the time set by the timer, do not use any perishable food such as milk, eggs, fruit, yoghurt, onions, etc.!

Color button
With this button you can set the desired browning level: light, medium and dark.

Weight button
With this button, different weights are set for different programs (see table):
Level I - for a lighter loaf (up to 450g)
Level II - for a heavier loaf (up to 750g).
In the recipes below, you will find our recommendations.

Menu button
Using the "Menu" button, you set the individual programs described in the "Programs" section.

Programs
The programs are used to prepare the following products:
1. Standard - for white bread and bread made from different types of flour. This program is used most often.
2.White bread - for making especially crumbly white bread
3. Coarse grinding - for baking bread from coarse flour
4. Accelerated - for faster preparation of white bread and bread from different types of flour
5. Sweet bread - for making sweet yeast dough
6. Fast I - for kneading dough and baking bread weighing 450 g
7. Rapid II - for kneading dough and baking bread weighing 750 g
8. Dough - for making dough
9. Marmalade - for cooking marmalade and confiture
10. Pie - for baking with the addition of baking powder
11. Sandwich - for making crumbly sandwich bread
12. Bake - to bake bread and cakes until they are very crispy

Buzzer function

The buzzer sounds when:

- pressing all buttons of the programs

- during the second kneading of the dough in programs “1. Standard "," 3. Coarse grind "," 4. Accelerated "," 6. Fast 1 "," 7. Fast 2 "," 10. Pie "and" 11. Sandwich "- to signal that grains, fruits, nuts, etc. can be added to the dough.

- at the end of the program

When preheating starts after baking, the buzzer sounds several times.

Repeat function

If the electric current is interrupted, the bread maker must be restarted. This is only done if the dough was in the process of kneading when the program was interrupted. If the bread has already begun to be baked, you must start the whole process again!

Overheating protection function

If the temperature of the bread machine after baking is still high enough (more than 40 ° C), and you start it again, the display will show "H: HH" and a signal will sound. In this case, press and hold the “Start / Stop” button until “H: HH” disappears from the display screen and the initial information appears. Then take out the baking dish and wait for the bread machine to cool.

Program “12. Baking ”can be started immediately, even if the bread machine is still very hot.

Operating procedure

♦ Before the first baking, rinse the baking dish with water without immersing it in water, and wash the spatula for mixing the dough;

♦ Before using for the first time, it is recommended to grease the baking dish and spatula with heat-resistant fat using a brush and heat in the oven for 10 minutes at 160 ° C. After cooling, rub the fat into the sides of the baking dish with a napkin (buff). This will strengthen the non-stick coating. This process can be repeated from time to time.

Setting up a bread pan

Place the non-stick baking dish in the bread maker by turning it slightly to the left (counterclockwise) and position it exactly in the center of the oven base. Turn the mold clockwise until it locks into place. Taking out the form, perform the actions in the reverse order.

Ingredients

The ingredients are placed in the mold in the sequence shown in the recipe.

Selecting the desired program

1. Insert the plug into an approved 230 Volt, 50 Hertz outlet.

2. Select the program you need using the "Menu" button (program selection).

3. Use the Color button to set the desired browning level.

4. Using the buttons "Timer -" / "Timer +" you can set the time for turning on the bread machine.

5. Press the "Start / Stop" button.

Dough kneading

After the last batch of dough, the bread maker reaches the optimum temperature for the dough to rise.

Bakery products

The bread machine automatically adjusts the baking temperature. If the bread is still too light at the end of the baking program, you can bake it using the “12. Baking ". To do this, press the "Start / Stop" button, install the "12. Bake ”and run it. When the desired browning is reached, press the Stop button.

Heating

After the end of the baking process, a signal will sound several times, indicating that the bread or other pastries can be removed from the oven.At the same time, the baked goods are heated up for 1 hour.

End of the program

At the end of the program, switch off the bread maker by unplugging the power plug. Caution, the mold is very hot! Take out the mold with oven mitts! To remove the bread, turn the pan upside down. If the bread does not come out immediately, move the mixer paddle drive outside the pan several times until the finished bread comes out of the pan. If the mixing paddle remains in the bread, remove it using the hook supplied with the bread machine.

Heating up the bread maker when raising the dough

The heating switches on when the room temperature is less than about 25 ° C. Temperatures above 25 ° C are sufficient for kneading the dough and heating of ingredients is not required. Temperatures above 25 ° C are also sufficient for the 1st and 2nd stages of raising the dough; additional heating is not required.

Questions arising from baking

• After baking, the bread sticks to the surface of the mold

Grease the shoulder blade before baking. Let the loaf cool in the pan for about 10 minutes. Turn the mold over; if necessary, slightly move the blade drive back and forth.

• How to avoid holes in bread (from a spatula)

You can remove the shoulder blade with your fingers before the last rise of the dough, after dipping them in flour. Depending on the program, the display should show the total program time of about 1:30 hours. If you don't want to take out the spatula, use a hook after baking. If you use it carefully, you can avoid a big hole in the bread.

• The dough comes up and flows over the edge of the mold

This happens, in particular, when using wheat flour. Due to its high gluten content, dough with wheat flour is better than other doughs.

Recommendation:

A) Reduce the amount of flour and reduce the amount of other ingredients accordingly. The finished bread will not decrease in volume.

B) Add 1 tablespoon of heated liquid margarine to the flour. - The dough rises well, but falls off when baked

A) If a V-shaped depression forms in the center of the loaf, then there is little gluten in the flour, which is explained by the small amount of protein in the grain (it happens during rainy summer), or the reason is that the flour is too raw.

Recommendation: Add 1 tablespoon of wheat gluten (wheat starch) to the dough for 500 g of flour.

B) If a funnel-shaped depression forms in the center of the loaf, this may be due to the fact that

- the water temperature is too high,

- too much water has been used

- there is not enough gluten in flour

- the lid was opened during baking

- When can you open the lid of the bread maker during operation?

This is possible while mixing the dough. During this time, small amounts of flour or liquid can be added if necessary.

If you want the bread to look appetizing after baking, proceed as follows: before the last “raising” of the dough (the display should still be about 1:30 hours, depending on the program), carefully open the lid and cut with a sharp, preheated knife the the crust, or sprinkle it with grains, or brush the crust with potato flour thickly diluted in water. Then the crust will shine after baking. At this time, the lid can be opened for the last time, otherwise the bread will fall off.

• What is coarse flour?

Coarse flour can be obtained from all types of grain, including wheat. The name "coarse flour" means that the flour was obtained from whole grains and that it contains much more ballast components. Therefore, whole wheat flour is slightly darker than regular wheat flour. This does not mean that the bread baked from it will be dark.

- What to look for when baking bread from rye flour? Rye flour does not contain gluten, and the dough from such flour hardly rises. Therefore, wholemeal rye bread is made from sour dough.

The dough will rise only if you replace at least the amount of gluten-free rye flour specified in the recipe with premium flour.

• What is gluten in flour?

The highest gluten content is in the premium flour, less in the first grade, and the smallest in the second grade. The more gluten the flour contains, the better the dough grows.

• What types of flour are available and how are they used?

A) corn, rice, potato flour is suitable for preparing foods for allergy sufferers. See the corresponding recipes in the Operating Instructions.

B) flour from spelled (wheat variety) is very expensive, but it does not have any chemical impurities, since spelled grows on very poor soils and does not accept any fertilizers. This flour is especially suitable for making bread for allergy sufferers. In this case, you can use all the recipes for flour of the highest, first and second grades as described in the recipes below.

B) millet flour is suitable, in particular, for making bread for persons suffering from various forms of allergies. All recipes for high, first and second grade flour can be used as described below.

D) flour from durum wheat, due to its consistency, is especially suitable for making bread like "baguette",

• How is freshly baked bread better absorbed?

Bread is absorbed better if you add 1 boiled mashed potato to the flour during cooking.

• In what proportion are leavening agents used?

When using a baking powder, you must follow the manufacturer's recommendations on the package and add the amount of the ingredient in accordance with the amount of flour.

• What to do if the bread tastes like yeast?

A) If you used sugar, reduce the amount. This will make the loaf a little lighter.

B) Add some wine vinegar to the water. For a small loaf, 1.5 tablespoons, and for a larger loaf, 2 tablespoons.

B) Replace the water with buttermilk or kefir, which is, in principle, possible for all recipes, and is recommended to keep the bread fresh for a long time.

• Why does oven bread taste different than bread baked in a bread maker?

This is due to the varying degrees of humidity: in the oven, due to its larger volume, the bread is drier. Bread baked in a bread maker contains more moisture.

If the bread maker does not turn on and the display shows "LLL", "EEE" or similar icons, this may be a program error. Perform testing to eliminate the error. To do this, remove the plug from the socket. Then press and hold the program selection button and plug it back in. Release the button. Testing will begin. After testing is finished, unplug and plug it back in. The display should show the standard program "1". If this does not happen, contact service.

Elimination of undesirable phenomena

a) Weigh and measure ingredients correctly.

b) Observe the proportions when placing the ingredients and check that you have added all the ingredients.

c) Wait for the liquid to cool to room temperature or take another liquid. Place the ingredients in the order shown in the recipe. Make a small indentation in the flour and add the crushed yeast or dry yeast there. Avoid direct contact of yeast with liquid.

d) Use only fresh and properly stored ingredients.

e) Reduce the total amount of ingredients, in no case use more flour than indicated in the recipe. Reduce the amount of all ingredients by 1/3 if necessary.

f) Change the amount of fluid. If using liquid ingredients, reduce the amount of liquid used accordingly.

g) In very wet weather, take 1-2 tablespoons less water.

h) In hot weather, do not use the programmed baking time. Use cold liquids.

i) Immediately after baking, remove the loaf from the baking dish and let it cool on the wire shelf for at least 15 minutes before cutting it.

j) Reduce the amount of yeast or, if necessary, all ingredients by 1/4 of the indicated amount.

k) Never grease a mold.

l) Add 1 tablespoon of wheat starch to the dough.

Recipe notes

1. Ingredients

Since each ingredient plays a specific role in the process

baking bread, it is important to correctly measure the amount of ingredients and lay them in the sequence indicated in the recipe.

♦ essential ingredients such as liquid, flour, salt, sugar and yeast (both dry and fresh yeast can be used) affect dough making and bread baking. On this basis, always use quantities in appropriate proportions.

♦ If you want to make the dough straight away, use ingredients at room temperature. If you want to program the baked goods at a specific time using the timer, the ingredients must be cold so that the yeast does not ferment too early.

♦ Margarine, butter and milk only affect the taste of the bread.

♦ The amount of sugar can be reduced by 20% so that the crust is lighter and thinner without affecting the baking result. If you prefer a lighter or softer crust, substitute honey for sugar.

♦ The gluten formed during the kneading process in flour affects the structure of the bread. The ideal flour mixture is 40% wholemeal flour and 60% white flour.

♦ If you want to add whole grains, pre-soak them overnight. Reduce the amount of flour and liquid by 1/5 part accordingly.

♦ Rye flour is required to make sour dough. This dough contains lactic bacteria and acetic acid bacteria. Thanks to them, the bread becomes looser and sourish in taste. However, its preparation takes a long time. Therefore, in the recipes below, we suggest using sour dough powder concentrate, which is sold in 15 g sachets (per 1 kg of flour). The quantities given in the recipes (1/2, 3/4 or 1 sachet) must be strictly observed. As the amount decreases, the bread will crumble.

• If you use powdered sour dough in a different concentration (100 g sachet per 1 kg of flour), you should reduce 1 kg of flour by about 80 g and change your recipe accordingly.

• The sour batter, sold in bags, can also be used to bake bread. The quantity is indicated on the package. Pour the liquid sour dough into a measuring container and add the amount of liquid indicated in the recipe.

• Wheat sour dough, which can also be purchased dry, improves the properties of the dough, the taste of bread, and preserves its freshness. It is more tender than sour rye dough.

• Bake sour dough bread using the “1. Standard "or" 3. Coarse grind "(bread made from coarse flour), then it rises well and bakes. The bread-baking enzyme replaces sour dough and its use is a matter of taste. However, it is very good to bake bread with it in a bread machine.

• If you want crumbly bread enriched with ballast, add wheat bran to the dough. To do this, use 1 tablespoon of bran per 500 g flour and increase the liquid content by 1/2 tablespoon.

• Wheat starch (gluten) is a natural adjuvant from grain protein. It helps to ensure that the bread is more crumbly, more fluffy, does not fall off and is better absorbed by the body.This is especially noticeable when baking bread from wholemeal flour and products baked from homemade flour.

• Malt is a dark roasted barley malt. It is used to darken the crust and crumb (for example, when baking black bread). Rye malt is also sold, which is not so dark. This malt can be found at organic food stores.

• You can add bread spices yourself to all types of mixed bread. The amount is determined by your taste and the manufacturer's recommendations.

Pure Lecithin Powder is a natural emulsifier that increases the volume of a loaf of bread, makes the crumb softer and softer, and also keeps bread fresh for longer.

2. Proportions of ingredients

When increasing or decreasing the weight / volume of ingredients, pay attention to maintain the proportions in accordance with the recipe. To achieve an excellent result, the following rules for the ratio of ingredients must be observed:

• Liquid / flour: The dough should be soft (but not too soft), slightly sticky, but should not stretch too much. A dough ball can be rolled if the dough is light. It is almost impossible to roll a ball out of heavy varieties of dough, for example, rye dough made from coarse flour. Check the quality of the dough 5 minutes after the first batch. If it is still too moist, add enough flour to the dough to get the desired consistency. If the dough is too dry, add 1 spoonful of water and stir.

• Liquid replacement: If you are using ingredients containing liquid according to the recipe (eg fresh cheese, yoghurt, etc.), reduce the amount of liquid accordingly. If using eggs, break them into a measuring container and add liquid to the amount recommended in the recipe.

If you live at an altitude higher than 750 m above sea level, then your dough will rise faster. People living in such areas are advised to reduce the amount of yeast by 1/4 to 1/2 teaspoon to avoid raising the dough too much. This recommendation also applies to those living in areas with very soft water.

3. Tab of ingredients, their weight and volume

• Always pour in liquid first, and yeast last. To prevent the yeast from sprouting too quickly, (in particular when programming the bake at the set time), avoid contact of the yeast with the liquid.

• Always use the same measuring container to determine the quantity, ie To measure tablespoons and teaspoons, use either the supplied measuring spoon or your own household spoon.

Important! Always weigh the ingredients in grams.

• Use the supplied measuring container with a scale of 50 ml to 200 ml to read the quantity in milliliters.

Abbreviations in recipes mean:

SL = flat tablespoon (or large measuring spoon)

CHL = flat teaspoon (or small measuring spoon)

g = gram

ml = milliliter

7 g of dry yeast corresponds approximately to 20 g of fresh yeast (check the ratio according to the yeast manufacturer's recommendations on the package).

Adding fruits, nuts or grains. If you want to add additional ingredients to the dough, you can do so in some programs when you hear a beep. If you add additives too early, they will be crushed with a spatula while stirring the dough.

4. Recipes for a bread machine

The following recipes are provided for baking breads of various sizes. Some programs have different weights. We recommend:

set “Level I” (6. Fast I) for bread weighing about 450 g; set “Level II” (7. Fast II) for bread weighing between 450 and 750 g.

If no level is specified in the recipes, then it is not in the programs.This means that both small and large loaves can be baked well here.

5. Bread weight and volume

• When baking, you can make sure that the weight of white bread is less than that of wholemeal bread. This is due to the fact that the dough from white flour rises more intensively, which is provided in the recipes

• The weight of bread depends significantly on the humidity of the air at the time of preparation.

All types of bread, in which wheat flour predominates, are produced in large volumes, and after the last "rise" the dough comes out of the mold (when baking heavy bread). But it doesn't go over the edge. Therefore, the part of the top that has come out of the mold is less crispy than the bread in the mold.

• If the program "4 Fast" (fast baking) or "Fast" (fast baking) is offered for baking sweet bread, you can bake lighter bread (only this) according to the recipes suggested in the program "5. Sweet bread ”, the bread will be looser.

6. Baking results

• The baking result depends in particular on the local conditions (soft water - high air humidity - high altitude - properties of the ingredients, etc.). Therefore, the weights and volumes given in the recipes are approximate. If this or that recipe does not work out right away, do not get lost, but try to find the reasons for the failure and try using the ingredients in a different proportion.

• If the bread is too light after baking, use the “12. Bake ”(baked goods with a crispy crust), you can bake it immediately.

• Before you start programming the baking of bread at a certain time using the timer, it is recommended to bake a test bread and, observing the process, make changes to the proposed recipe if necessary.

Cleaning and maintenance of the machine

♦ Before baking for the first time, wash the mixing paddle and rinse the baking dish with water without immersing it in water.

♦ Before using for the first time, it is recommended to grease the baking dish and spatula with heat-resistant fat using a brush and heat in the oven for 10 minutes at 160 ° C. After cooling, rub the fat into the sides of the baking dish with a napkin (buff). This will strengthen the non-stick coating. This process can be repeated from time to time.

After using the bread maker, always let it cool down before cleaning or putting it away. It takes about half an hour to cool down, after which you can start baking or making dough again.

• Before cleaning the bread maker, always unplug and let the bread maker cool down. Use a mild detergent. Never use solvents, benzine, oven cleaners, or abrasive / aggressive products.

• Remove ingredients and crumbs from the lid, body and oven with a damp cloth. Never immerse the bread maker in water and never pour water into the baking dish! The cover can be removed for easy cleaning. To do this, place it vertically and then pull it out.

• Wipe the outside of the baking dish with a damp cloth. The inside of the mold can be rinsed with water. Do not keep the mold under water for a long time and please do not use detergents under any circumstances!

• Wash the paddle as well as the drive roller immediately after use. If the scapula is left in the mold, then it is difficult to pull it out from there. In this case, pour warm water into a container for about 30 minutes. The paddle can then be easily removed.

• The baking dish has a non-stick coating. Therefore, do not use any metal objects when cleaning, which may scratch the surface. It is normal for the coating to change color over time; its functionality does not change from this.

• Before storing the bread maker in the cupboard, make sure it is completely cool, clean and dry. Store the bread maker with the lid closed.

Guarantee obligation

The warranty period in the Russian Federation is 1 year.

In the event of a warranty claim, present the complete product, with the original packaging and sales receipt to an accredited service center. No free repair or replacement of the product is possible without a sales receipt.

Defective accessories are not a reason for automatic replacement of the entire product.

Defects in wearing accessories or rubbing parts, as well as cleaning, maintenance or replacement of rubbing parts are not covered by the warranty.

The warranty is lost if the product is opened by unauthorized persons.

The service life of the product is 2 years, subject to the operating conditions.

After guarantee

After the expiration of the warranty period, repair of products is made for a fee by accredited service centers.

The device has passed all the necessary tests for compliance and safety, determined by the CE directives and GOST-P standards, and complies with modern technical safety standards.